Chicken Tortilla Soup Recipe
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5
4 reviews
Excellent
Chicken Tortilla Soup Recipe
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If you're in the mood for something warm, hearty, and bursting with flavor, then this easy Chicken Tortilla Soup recipe is for you! Ideal for any night of the week, it's a quick and satisfying meal that's especially comforting during the colder months or when you just need a touch of homestyle cooking!
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Ingredients
Soup
- 2-3 chicken breast about 1 pound (or about 3-4 cups cooked, shredded chicken, boneless, skinless
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil divided
- 1 large yellow onion chopped
- 1 red bell pepper chopped
- 1 jalapeno pepper stems and seeds removed, finely diced
- 4 cloves garlic minced
- 1 (4-ounce) can green chilies diced
- 1 ½ teaspoons chili powder
- 1 teaspoons cumin ground
- 1 teaspoon smoked paprika
- ½ teaspoon chipotle chili powder
- ½ teaspoon oregano dried
- 8 cups chicken broth
- 1 (14-ounce) can diced tomatoes fire-roasted
- 1 (10-ounce) can Red Enchilada Sauce
- 1 (15-ounce) can black beans
- 1 cup corn frozen
- 12 corn tortillas sliced into 1/2-inch strips
- 4 ounces cream cheese
- 1 cup pepper jack cheese shredded
- 1 cup cheddar cheese shredded
To Serve
- sour cream cheese grated; tomatoes diced or pico de gallo; green onions chopped; jalapenos sliced; tortilla strips or crushed tortilla chips; cilantro chopped; avocado sliced
- cheese
- tomato
- green onion
- jalapeño
- lime
- tortilla strips
- cilantro
- avocado
Instructions
- Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper. Add the chicken to the Dutch oven and brown for 5 minutes on each side until browned, but not necessarily cooked through. Transfer to a plate and set aside.
- To the same pot, drizzle the remaining 1 tablespoon of oil and add the onion. Cook for 5 minutes, stirring occasionally, until the onion begins to soften.
- Add the bell pepper, jalapeno pepper, garlic, and diced green chilies. Cook for another 30 to 60 seconds while stirring.
- Next, add the chili powder, ground cumin, salt, smoked paprika, chipotle chili powder, dried oregano, and a dash of cayenne pepper. Stir for 30 to 60 seconds to toast the spices.
- Return the seared chicken to the pot along with the chicken broth, diced tomatoes, and red enchilada sauce. Bring to a boil.
- Add the beans, corn, and tortilla strips, stirring so the tortillas don’t stick together. Reduce the heat to medium-low and simmer for 20-25 minutes, until the tortillas have softened and thickened the soup slightly.
- Remove the chicken from the pot and shred. Return the shredded chicken to the pot.
- Add the cream cheese and let it melt for 2 minutes. Sprinkle the pepper jack and cheddar cheeses into the soup, then stir well until all the cheese is melted.
- Remove the soup from the heat and serve with sour cream, additional grated cheese, diced tomatoes or pico de gallo, chopped green onions, sliced jalapenos, lime wedges, tortilla strips or crushed tortilla chips, chopped fresh cilantro, and sliced avocado.
Notes
- Store: Once cooled, transfer the soup into an airtight container. Properly stored, it will last in the refrigerator for up to 3-4 days. When you're ready to eat, you can reheat the soup on the stove over medium heat until it's hot throughout.
- Freeze: After your soup has completely cooled, you can place it in a large Ziploc bag or other storage container and freeze until you’re ready to enjoy it. It will keep for up to 3 months. Make sure that the tortilla strips have been removed from the soup first because they can get mushy. Thaw in the refrigerator overnight and reheat on the stove or in the microwave, adding in new tortilla strips.
- This recipe is on page 80 of my cookbook, House of Nash Eats Everyday!
Nutrition Information
Show Details
Calories
373kcal
(19%)
Carbohydrates
33g
(11%)
Protein
24g
(48%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Cholesterol
66mg
(22%)
Sodium
1491mg
(62%)
Potassium
658mg
(14%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
1286IU
(26%)
Vitamin C
49mg
(54%)
Calcium
256mg
(26%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 66mg | 22% |
| Sodium | 1491mg | 62% |
| Potassium | 658mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 1286IU | 26% |
| Vitamin C | 49mg | 54% |
| Calcium | 256mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
4 reviews
Excellent
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